Italian Eggplant Parmigiana
Italian Eggplant Parmigiana is a beloved Italian classic that layers crispy fried eggplant with rich marinara sauce and gooey melted cheese. Perfect for family dinners or special occasions, this comforting dish delivers a delightful combination of flavors and textures that will impress your guests. With its inviting aroma and beautiful presentation, it’s sure to become a favorite in your kitchen.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking/Frying
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs), sliced into ½-inch rounds
- 1 teaspoon salt (for salting eggplants)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 3 cups marinara sauce
- 2 cups fresh mozzarella cheese, shredded
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh basil leaves, chopped
- ¼ cup olive oil (for frying)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- Slice the eggplants and sprinkle with salt; let sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices under cold water and pat dry.
- Set up three bowls: one with flour, one with beaten eggs, and another with seasoned breadcrumbs.
- Dip each eggplant slice in flour, then eggs, followed by breadcrumbs.
- In a skillet over medium heat, fry each breaded slice in olive oil until golden brown (about 3-4 minutes per side). Drain on paper towels.
- Layer marinara sauce, fried eggplants, mozzarella, Parmesan cheese, and basil in the baking dish. Repeat layers until all ingredients are used up.
- Cover with foil and bake for 25 minutes; remove foil and bake an additional 15-20 minutes until bubbly.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 386
- Sugar: 9g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 80mg